I’m very territorial about my hangers. I like all my clothes on hangers that are neither wire nor wood but instead plastic and of course, all the same color. I spent a pretty penny on my clothes to keep them nice, this is the least I can do.
I guess Paul started to notice and began to use all my prized black hangers for his clothes. This started to cause issues: there was a now lack of black hangers. So this weekend was the big Hanger Purge of 2009 where we replaced all the other hangers with new black ones. The new hangers are strong, shiny and most importantly, the same color. Whew.
There is now peace in our household and no more secret hiding places for the coveted hangers which for the record, was behind the big pile of comic boxes in the walk-in closet.
During all this hanger purge, I finally found a recipe for quesadilla cake. The same cake they serve at one of my favorite places in Burbank, Porto’s.
I’ve waxed poetic on their wonderful, dreamy, meat-filled potatoes. Brought home dozens to freeze for future meals. And even attempted to recreate them at home. No luck. But another favorite at Porto’s is their quesadilla. It’s not a traditional quesadilla with cheese between tortillas. It’s a simple butter-rich cake topped with sesame seeds.
The recipe was found on Epicurious and comes as close to taste that I know of to the version at Porto’s. It’s rich with a whole stick of butter, some sour cream and parmesan cheese to fulfill the “quesadilla” component of it.
Admittedly, I really screwed up when I first made it and added more than a cup of cheese to it when it should have been a quarter cup. I need to get my eyes checked or just not cook after work when I’ve been staring at the computer all day.
Recipe has been adapted from the original version found on Epicurious.
1 3/4 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs at room temperature 30 minutes
3 tablespoons sour cream
1/4 cup finely grated parmesan
1/2 cup skim milk
1 teaspoon sesame seeds
Preheat oven to 400°F.
Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
Transfer batter into greased round cake pan and smooth top. Sprinkle with sesame seeds. Bake about 30 minutes until a wooden pick or skewer inserted into center of cake comes out clean.